Pan Gravy




 For each cup of gravy use:

2 tbsp. Fat
2 tbsp. Corn starch (add a tbsp. Water to reduce starch)
1 cup liquid ( any form of preferred bouillon, or meat stock)

Skim meat stock for fat and place into a small sauce pan, add liquid and corn starch. Bring to a boil and set aside off heat, whisk until thickened.

If not thick enough: add small amount of reduced starch stir until thick.
If too lumpy: pour gravy through a strainer before serving
If too greasy: skim gravy with a lettuce leaf or paper towel

Flavor Boosters: celery, onion, garlic salt, peppercorns (white or black), if using meat stock, add flavored bouillon., and various spices depending on meat or vegetables.